Canada's food processing sector produces goods valued at over $105 billion annually.

Canadian Food Innovators

What’s new? CFI food and beverage research and innovation priority setting final report 2017  

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project spotlight

Maintaining flavour while ensuring the safety of processed vegetables

It’s generally accepted that heating vegetables before freezing or canning them – using a process called blanching – will affect their taste and texture. And yet heat treatment is considered necessary to ensure food products are safe for human consumption.But what if certain...

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Improving the taste and texture of frozen fruits and vegetables

In a climate like Canada’s, freezing fruits and vegetables close to harvest time means being able to enjoy them year round.Currently, vegetables are blanched – treated with heat – before they are frozen. This ensures food safety and minimizes freezer burn, but also affects t...

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Baked goods high in antioxidants can boost human health

It’s well-known that dark blue and purple fruits and vegetables – like blueberries or purple cabbage – aregreat sources of the anthocyanins or antioxidants we need to stay healthy.Those antioxidants are scavengers of free radicals – high energy particles in the human...

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New board chair at Canadian Food Innovators

There is a new board chair at the Canadian Food Innovators (CFI). Joe Lake of McCain Foods assumed the role at the organization’s annual meeting last week with Dr. Rotimi Aluko becoming the new vice chair.

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